Last month I tried my hand in the kitchen with Cherry Apple Whiskey pops, and this time I'm at it again but with pasta. I even got up super early before work to make Sam dinner since I had plans with the girls. (Little did I know at this time, Sam already had dinner plans too!). Since I'm a complete novice in the kitchen, I thought this recipe would be quick and easy. Well, rookie mistake #1, I didn't account for how long it would take to grate all that cheese. At least I got my morning workout on and managed to make dinner that would account for a few meals. Overall, this simple meal was easy to create and if you prefer gluten-free options, you can easily substitute the pasta for an alternative like brown rice spaghetti (seen above) or quinoa. I wouldn't recommend this meal to anyone watching their weight as it's filled with cheese and cream but if it's taste you're going for, it's worth the splurge. I added extra lemon, to make the pasta more refreshing and compliment the saltiness of the Parmesan cheese. Bon appétit!
1 cup (250ml (8.45 fluid ounces) cream 3 cups finely grated Parmesan/Pecorino cheese juice and rind of one lemon 1tsp Dijon mustard 2tbsn freshly chopped parsley salt and fresh black pepper to taste
500g (17.64 ounces) spaghetti, cooked and 1 cup of cooking water reserved
- Combine all the sauce ingredients and mix well.
- Toss with the cooked spaghetti and add some of the reserved cooking water to loosen it up a bit if necessary.
- Serve with chopped parsley and some extra Parmesan if required.